Linguine with Canned Clams - Cheap, Easy, Delicious
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- เผยแพร่เมื่อ 23 ก.ย. 2024
- Today we're making linguine with white clam sauce. We're using canned clams which makes the dish much more affordable and accessible to all. I hope you enjoy it!
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LINGUINE WITH CANNED CLAMS PRINT RECIPE:
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I love seeing brands that I use and see every day (Cento, De Cecco... even Kirkland). It really makes me feel like you're cooking for people and not for Instagram.
100%. I try to use the ingredients that are relatively easy to find and offer suggestions when it's a more difficult one.
Jack Chaplin got a cool recipe from one of his patrons. He used the clam juice then in a separate skillet he threw in butter, garlic, red onion olive oil and some flour and made a roux to thicken up the sauce. It looked awesome.
You won’t see brands on most television shows because their lawyers and producers won’t let them. Otherwise it’s an advertisement or an endorsement. 🤷♂️
@@scottreiber6879 Man that guy was only 62? Hard life, RIP.
Was never a fan of De Cecco opposed to imported or Barilla because for some reason De Cecco turns floppy and yes I know how to make it perfect lol. But now it's one of my go to top 3. Especially De Cecco Buccatini best for a nice Carbonara.
I began to watch for your videos last summer. My wife suddenly descended into a particularly nasty form of dementia and I became the default cook as well as caregiver until I finally moved her to an appropriate assisted living facility seven months later. I used your videos as one essential "cook book" for my wife and me. Sometimes it was a challenge as I was cooking for two, elderly people and you seem always to be cooking for the Third Marine Division, but by making things up as I went along and watching your videos closely, my results were always a resounding success for the one person I cooked for who was most important to me. I'm going to try your clams and linguini tonight, but this time sadly, only for one. I'm treating myself thanks to your video!
@rogermwoodbury. I am very sorry to hear about your wife’s condition. I had a relative whose personality totally changed when he got dementia. He had been such a sweet man all his life, and he became uncontrollably angry. It took nothing to set him off. He could be in public or private it didn’t matter. Toward the end, his rage got nonstop. I try to remember him back when everybody loved him.
I'm so sorry about your wife. I, myself, lived alone for a long time and used to enjoy cooking for company and my children. Now, mostly thanks to TH-camrs like Sip and Feast, I got better and love cooking for my girlfriend. We all get connected to one another somehow and cooking is a great way. Deep in your wife's heart lies those moments of joy with you in the kitchen.
Stay strong Roger. I cook for only one also. Regards.
I had to start cooking for one a few years ago.... just watch out for food waste, times are hard and you can do this
Dude your channel is an absolute treasure. It's an approachable, educational, and entertaining combination of casual cooking and technique. Keep up the great work! I really hope your channel keeps growing.
Thanks a lot man! I'm finally starting to develop what I think is a good template for these videos. I appreciate the feedback.
That’s probably why I hit that subscribe button today, 1/1/22, after watching for months.
Yeah I really think you hit the nail on the head with this comment.
Not to bash on other TH-camrs, I just find so often channels will have like all sorts of tedious steps, ingredients and cookware that will just have think by minute three "Oh well. This dish looks great. I don't have five hundred dollars for a collapsible dehydrator, or means to smoke duck fat." I'm sure I could use my oven to dehydrate at the very least, and I recognize some people might enjoy that approach because they're at a different level than I am in the kitchen. But the point is.
Your channel makes this is all so easy. I appreciate as well your affiliate links aren't wildly expensive either.
The filming and lighting is great. I like the home asthetic kitchen too it makes everything as unintimidating and welcoming as possible.
Subscribed instantly.
Do you have a cook book?
@@SipandFeast Do you have a cook book?
Yes! I agree wholeheartedly. Thank you so much. Keep up the great work.
The look you have when you’re anticipating your son’s reaction 😂 Truly a Dad who cooks with love for his loved ones- you can feel it through the screen!
I'm genuinely happy that the TH-cam algorithm is finally giving you the exposure you deserve. Your channel is arguably one of the top 3 best educational cooking channels out there, and the competition is stiff to that says quite a lot.
Great cook. None of the snobbery you get from some “Professional Chefs.” He cooks the way I do. Go for simplicity and flavor. His love for his food critic-son is heartwarming.
Man, I've commented on this before but what I love about your channel is how you inspire confidence! Things like "If you don't have this brand of tomatoes you can use that. It'll be fine", "You can just use pasta water to thin this out, it will still taste great", "Use anchovy paste if you don't have anchovies". I don't cook for a living but I do a lot of the cooking around here. Thanks!
Thanks for the feedback! It helps me know I'm moving in the right direction.
100% agree! Having substitutions and easily accessible options makes the recipes so much more accessible. It makes cooking much less intimidating!
Here’s an oddball compliment for you - I don’t like cooking, never did, but I routinely watch your videos. You’re both so soothing and entertaining that it’s like you’re telling a story in my own kitchen. And though I may never attempt your recipes, I appreciate your efforts and applaud your artistry!
Thank you so much, really appreciate that!
Oh come on Donna! Get brave and give one a try! You can do it!
Watch and enjoy, but do try a recipe or two. If you do, you will meet with success and eventually find out that cooking is a necessary life skill.
You might like Chef John of FoodWishes also.
@@maryoleary2037 And a pleasurable one, with a payoff every time!
I love the fact that you use so much garlic, not like some of the newbies who use one clove and then remove it. You are a true Italian old fashioned cook, don’t change your ways or recipes.
I do love garlic. Some dishes don't need so much but this one I love a lot.
They don't use lots of garlic in Italy when they're cooking.
Wow, people need to get over themselves. Garlic is great and at the end of they day, we make dishes to suit our own palettes. Use as much garlic as you want!
Besides adding such wonderful flavor to the dish, garlic has health benefits. It’s good for your biome, helps reduce inflammation, helps with keeping blood pressure stable, and helps with lowering cholesterol.
@@albaroderick8123 They also don't use a lot of caution when driving their cruise ships. When it comes to garlic, some is good, more is gooder.
Wow, that is exactly like I've been making this for the last 45 years or so. This dish elevates a Tuesday night dinner to a Friday date night experience, lol! My wife always says, such a fancy dish with such simple ingredients and simple preparation. I do like to add some butter at the end while shaking the pan, never stirring just before adding the pasta. This makes for a very creamy emulsion. And I don't care what anybody says, I love this with a dusting of a good Pecorino Romano cheese.
The butter at the end is a nice touch and of course anyone who wants cheese gets cheese!
yah, that's exactly what I do, that last dusting of pecorino and a bit of butter at the end. Chef Jean Pierre's channel,he says "butter is my emotional support" He has it on hand next to whatever he is cooking, even if he doesn't actually use it in the dish. Hilarious
This looks delicious and I can’t wait to try. Where can I purchase the table top burners?
I love how your son, at the end, protected his plate. Means this is something good. A solid guarantee for us. God bless.
Thanks! It was like 3pm and I think he thought I wouldn't let him finish it lol.
best endorsement you can get!!!!
No god we trust! No evidence, no gods!
@@rgruenhaus It’s okay, God still loves you. 😉
@Peanut Butter IMAGINED THAT, YOU DID!
I honestly believe that Chefs like this guy could actually make Culinary School an unnecessary thing of the past! His techniques and descriptions combined with the ability to review that process makes this invaluable! This guy rocks!
Thanks so much!
His videos have definitely upped my culinary game, anyway...
Culinary schools are important because not everyone has been cooking since childhood
I think his approach would make Culinary Schools much more popular!!
TH-cam makes higher education unnecessary.
Good on you for ignoring the negativity, this channel is fantastic from the cinematography to the accessibility of the recipes. You’re a rockstar dude keep it up.
Thanks very much! I see the comments but just leave them alone. I think they would love a response lol.
Lemon zest works well in the breadcrumbs. It’s kind of like a gremolata topping. Love the channel!
He forgot Lemon Juice and Lemon Zest and Parmigiano Reggiano. You cannot make this dish without those two ingredients
I love love love your relationship with your son. It's so endearing to watch you wait for his reaction to your food. And you really value his opinion. I know he will love you forever.
Thank you! He takes a lot of pride in getting the first bite and reaction in.
Dude I just made this and it was kick ass!!! Fed the family and they wanted more!!! Great recipe great video!!!
Great to hear!
This is the "go-to" channel "for the rest of us!" Best of its kind on the 'tube. Many thanks!
Couldn't agree more. Great channel.
Thanks so much!
I love when Pasta Dad has his kids try the dish at the end. The best chefs from across the globe could judge this man's work, but none of their words could come close to how much his own children enjoy each dish. There is no greater joy than cooking for family, and having them enjoy it, and you can see that in Pasta Dad's face at the end of every video.
Don’t you just love at the end when #1 taste tester pulls the plate closer and does the arm block!! This dish is 👍🏻
I LOVE how you teach! I've never seen anyone explain things so well and in such an easily-understandable way. Plus I can almost taste how delicious your dishes are! Not just that but I love how your son is as comfy in front of the camera as you are. I subscribed!
Thank you, and welcome to the channel!
@@SipandFeast… this comment from Sarah M was spot on… I agree 100%.
I came across your linguine with clams video while scrolling through TH-cam today. Excellent recipe…easy, quick and delicious and your comments were perfect. After watching the video I was craving it. I happened to have all the ingredients on hand and made it for myself this evening. I didn’t want to heat the oven so I followed your recipe, but toasted the breadcrumbs, garlic, anchovies and parsley in a small sauté pan with a little olive oil and they turned out terrific. (I never added anchovies in the breadcrumb topping before and it really elevated the flavor. Thanks for that tip.)
Just watching your son enjoy his plate, proof positive that it's delicious!!
So glad I recently found your channel when the TH-cam algorithm randomly suggested the Italian hero sub video to me the other day . I'm a bachelor and sometimes struggle to find the time to cook. You've helped out a lot with good recipes that are easy on the budget and don't take an entire day to make.
Also, just want to compliment you on the quality of the videos. Your channel deserves to blow up. Great job brother!
Thanks a lot man! Appreciate the support.
There is no such thing as too much garlic! Your channel is awesome! Thank you!
I agree he’s so great. I cook on yt and the things people pick at its crazy.he said early on when i found his channel don’t waste your time with writing me negative comments i will never answer them,so smart. I got blasted for putting a bit too much oil in spaghetti with oil & Garlic??? Guy called my dish gross i cried and moved on because i remember what Jim said. People need to be respectful if u don’t like it keep scrolling. Sorry for the novel here i just got into all the comments. He’s cool
OMG!!! So easy to make. This dish is one of my absolute FAVORITES!!! Never tried it with "the little salty fish" before, but next time I make this I am going to use this recipe!!! The bread crumbs are a brilliant addition and your boy is an excellent taste tester. The way he was chowing it down made me chuckle a little, he's so adorable!!! Thank you for this recipe! It totally ROCKS!!!
I thought, "No rating needed he is getting down on the plate!" LOL!
This is off topic, but.... the tip you gave me about pre heating stainless steel skillets worked like a charm! I seared a batch of veal neck bones for broth and practically no stickage! Thanks again! 😄
Thanks! I try to say it every time I heat a stainless pan in these videos.
Yes actually EVERY pan or skillet loves this, Cast Iron, Steel Woks, Non Stick...
@@The_Timinator except Cooks Illustrated tells me to pre heat my Calohalon non-stick with oil in the pan, to the temp you intend to cook at. I've used this method with good results, so I think I'll stick to it. Otherwise, agreed.
@@comesahorseman You're probably right, I don't use the Non Stick pans. I do remember years ago the Old Wives Tale of NEVER heating a Teflon Pan without Oil in it because the Teflon gave off toxic fumes, that was before the Internet so it was an Old Wives Tale taken with a grain of salt.
@@The_Timinator well, the fumes given off were in fact toxic to pet birds such as parakeets. Nonstick pans that don't use PTFE don't have this problem, and modern non sticks might be able to be heated like stainless; but I'd check with the manufacturer first just to be sure. 😁
I'm in Germany and it has been difficult to find canned clams here, but I have been missing this dish so much and I finally found an Italian brand that comes in little glass jars :D I am so excited and yes, I'm going to use this recipe as your recipes are the absolute bomb. They take me right back to NY when I need it.
ny ny
Lets get this guy to 100K He totally deserves it.
Not nearly enough garlic. He's missing about 20lbs.
more garlic and clams i wanna make sure my wife stays away from me tonight
Because of these recipes, I am wearing another 20lbs.
Great recipe. I just added you to my small list of channels to get dinner ideas. I like that you didn't use expensive ingredients and try to complicate the recipe. Often times when I get home from work everyone is hungry and dinner needed to be on the table 30 minutes ago, so things like the canned clams are the kind of short-cuts and cost savings that work for my household. Keep up the good work!
Just made this tonight. OMG what a wonderful recipe. My family and I agree that this is a keeper, and we will make it often. Thank you for giving us great dish! Keep up the good work with your wonderful family. It is always a joy to watch you and your son (and your wife) interact.
You always emphasise how adaptable your recipes are, that's great. Thank you.
Exactly same here🔥🔥🔥🔥
I live in an area in the South with very little Italian influence. I have cooked professionally for over a decade and watching your videos has helped me up my pasta game at home quite a bit. Really enjoy the content, keep them coming!
Man, I am a white clam sauce fanatic and have been in search of the perfect recipe for years. Eureka! Love your channel, and everything I've made so far has been fantastic. Keep 'em coming please :)
Nice! When I was a kid, we lived a couple of blocks away from the Long Island sound and dad went clamming often. Mother chopped up the big clams for clam sauce, and she used lots of chopped onion in olive oil, no garlic, and lots of fresh parsley from the garden. A few grinds of black pepper finished it off. Delicious! This video brings back fond memories for me.
I grew up in a Greek and Italian home so this dish was made a lot at our house. Especially during the summer out in Hampton Bays with all the fresh clams from the bay!!
Sounds like heaven! 💜
Your relationship with your Son is so amazing. I didn't start cooking until they were much older. I missed an opportunity for sure. WELL DONE SIR!
Love the garlic!!!!!!! I don't like parmesean on clams, so the bread crumbs are a fabulous finish.
Thank you very much!
Have you considered bottarga instead of parmesan? Works well with seafood pasta dishes.
@@vchmiele Will try it! Thank you!
I use toasted seasoned panko bread crumbs. (4C)
You are an absolute treasure. ... Natural foodie here my Dad lived in Italy for a few years before coming to Canada and I love messing about with food and whatever works but respect the origins. YESSSSSS to garlic FYI. I liked Ina Gartner I'm Jewish myself but a pound of butter is not my idea of food HOWEVER you can learn amazing things such as ... for me yes in this recipe I do use lemon zest and some juice because I can't use wine whatever works and if there is no parsley in the fridge there's always frozen spinach or the inevitable arugula it's all good. I love this recipe tx for many great ideas. I try to be vegan for ethical reasons but I find I am comfortable with .... I think they call it the Medittarian (sp lost my glasses) diet) this one's a keeper. Best wishes love your channel!
James, I finally made this for dinner tonight although I cut the recipe in half since it's just me. The only thing different that I did was at the end I added a cup of Maryland lump crab meat and it was amazing! All of the flavors just melded together perfectly.
I am really enjoying your TH-cam page! Thank you so much!🧑🍳❤️
Sounds great with the crab addition. Glad you're enjoying the recipes and thanks for the comment!
I appreciate everything you post, man. You're obviously educated, knowledgeable, and adept at the things you present.....yet.....you present everything without condescension. This recipe is especially intriguing....and will be attempted soon.
Thank you.
Not a criticism, but, gee. Wish you hadn't used the words "especially intriguing" because I am a 79yo timid cook who'd rather not be intrigued. I'd rather be someone who thinks that looks good, I should make that tonight. Words matter.
Mmmm! Love this. We use canned clams all the time and a small jar of clam juice. Doing it this way is so easy! By the time the linguini is cooked, the sauce is done. Thanks again for reminding me of something I haven't made in a while! 😋
Thanks! I sometimes get so hung up on making it with whole clams that I forget how good and simple this one is.
Thanks again for a fantastic recipe! I will make it today!!! It's so nice to see your son trying your pasta!
Exactly what I needed!!! I swear your kids gonna have the best food heritage a dad can give. Respect!
Thank you very much! I can't wait to they cook for their own family when I'm older and I can sit back and watch.
I'm making this tonight!! I used to work in an old Italian restaurant in Chicago and made it all the time back in the day. We bought a bag of clams yesterday at Costco and had them simply, but we have leftovers my wife stripped out of the shells, so I said we can have it tomorrow (now tonight) and I'm bulking it up a little with 2 cans of canned clams. It'll be great!!
I know it breaks all the 'Italian' rules, but I make mine with a mix of olive oil and, dare I say... Butter. It tends to help the emulsion process a lot and adds a richness without changing the tone of the dish. It is always a big hit with friends and family...
The butter is very nice. I'm all for breaking any rule you want.
There are no rules for Italian cooking even in Italy
I love your recipes and videos…especially how you involve your children. What a gift you are giving them!
Love the cameo by your son to give the official seal of approval. Hope you’re teaching him as well.
He's not yet interested in learning to cook, but hopefully in a couple of years.
@@SipandFeast I started my son with just mixing a couple of ingredients and am working my way up from there. Everything in its own time.
I LOVE linguine with canned clams!!!! Lots of chopped fresh parsley, lemon juice and grated rind, a bit of white wine, and yes, anchovies. ❤❤❤❤❤❤😛😛😛😋😋😋😋😋😋😋
i love how the kids are always 'yea whatever just let me eat it'
I just love your channel! You’re such an adept teacher. I enjoy how you give the important details - and why. Anyone can recreate your beautiful recipes if they follow your instructions. Can’t imagine anyone ever faulting your process. I think you have mastered cooking videos while making them interesting and doable. Thank you!
I LOVE that your son is your taste tester! Does he show an interest in wanting to cook yet? I'd love to see you two working together in the kitchen. Also, this dish looks wonderful. I've added clams to my shopping list.
Thanks! He has 100% no interest in cooking yet lol. But I'm hoping that will change at some point.
I love this dish i used to slurp this down with my kids all the time, a great quick yummy pasta dish! In Spain they can most of their fish, I don't know why the states have such a problem with it, its fresh.
God, I haven’t made this in years (but I love the dish)-but just the way I made it; just the way I discovered the dish in a little Italian restaurant in Scranton, Pa.
SO glad I found you! Everything you make is very "to-the-point-with-no-bullsh*t!" Thank you for being thorough and easy to understand. Oh, and your son is adorable. 🙂
Another great recipe. Can’t wait to try it. Thank you so much for helping me expand my repertoire of Italian recipes. Congrats on the growing number of subscribers. Here’s to 100k soon👍👏🏻🥂
Thanks for the support! I hope you enjoy it.
@@SipandFeast decided to make this for dinner instead of my planned menu and it was amazing. Thank you for the inspiration👏🏻👏🏻🙏🙏
On of my all time favorite dishes, I have been cooking this for many years.
However, I love the way you change things up, even though we are very similar in preparing this meal.
Thank you , as always for sharing your knowledge with all your cooking experience.
Much appreciated.
Thanks for this video. I've learned a few things: #1 that Costco olive oil is actually good. #2 How big and juicy Cento clams are. I will buy those brands from now on.👍
On another note, I always see pasta recipes, but I've heard that pasta is just a side dish in Italian meals. I usually eat it as the main dish. I've wondered what usually accompanies pasta? What does a typical italian dinner spread look like?
Haters tried to take Costco down. They sell about 6 olive oils by different brands at any one time. I really try to show the best ingredients that most people will have access too. In Italy pasta is a small portion. In America it's a full meal. I just make Italian-American food specifically what's found in NY/NJ area.
As an Italian I can guarantee that pasta is not a side dish😅 . It is like that in many other countries but not here . Usually it is our first and main course (sometimes the only one , it depends) After, only after that, you may have a second course with meat / fish together with vegetables on the side . Or some cheese and cold cuts. It depends. But there is a clear separation between starter , first and second course ;)
@@andreabaront2240 What a lovely explanation. I'm now envisioning how delicious those meals are. Thanks for taking the time to respond.
@@chihuahuasrule1175 you are very welcome . Glad I could help;) I also enjoy this channel as this guy would really make Italian grandmas proud😅
This video is 2 years old and I’ve kept it in my “to do” list. I finally made it. It was delicious and I’ll definitely make it often. Thank you.
I love white clam sauce! I really appreciate your channel so much, you're an easy going guy, and the recipes are easy to follow. Wishing you and your family a happy Thanksgiving...I grew up in Boston and had Italian friends who OMG ...it was unreal! I'd love to see what your family eats on Thanksgiving! Thanks, and keep being awesome! Sincerely, Amanda Fahey..Indiana a quick edit: to all of the garlic haters out there- VAFFANCULO!❤
My favorite dish!
Hey thanks! We used to have bigger meals when I was a kid and my Grandma was alive. Lasagna, manicotti, or shells were first course then all the Thanksgiving recipes followed a 2 hour rest lol.
I found your channel not long ago, and since then I've been really liking you and your recipes. I like your no nonsense approach to cooking your meals. Keep it up, I've been loving it.
Thanks for the support!
Same way I’ve been making mine for 45 years now. And yes, I do use much more garlic. It’s a matter of preference…have fun and enjoy.
Ive seen hundreds of cooking channels and I have never been so invested in one so quickly. Two videos and I a hooked. You're doing something right.
My absolute favorite. I never used the anchovies in this dish…that’s genius. Thanks for sharing.
I've learned a lot watching you! I love the dishes you create--so good and simple instructions for those of us who are learning, and affordable ingredients. I love the taste tester at the end on this one, how cute!
Your son is so cute ❤. Thank you for your detailed explanations and showing the brands. They make a difference in the overall product.
I like your channel because it's so relatable. Your "make do with what you have" or "however you like it best" approach, while still resulting in delicious meals, takes the scary out of cooking.
You’re my new favorite Cooking Channel… This reminds me how I grew up eating my grandma‘s Italian food and my mom‘s food and she’s not even Italian!!!
I very much appreciate it!
Just found your channel!😁 So happy as everything I've watched so far looks amazing!! Thanks for these awesome videos they are very clear and helpful! 😊👌
Thank you so much for your passion and willingness to share! Myself, I'm not Italian-American, but I'm married to a 2nd gen Italian-American. She doesn't cook! Can you believe that?! Good thing I love to cook, eh? Anyway, while I'm more than comfortable in the kitchen, I really dig your approach to cooking, and I'm not hesitant to say that I pick up things from you, constantly. So you keep cooking and I all the others who follow you will keep watching and learning. Pace a te.
I very much appreciate it!
Exactly the recipe I was looking for! Love to use canned baby clams and I don’t have to chop them up. They work great for this. And I put at least one anchovy in almost every savory sauce I make. Perfect way to prepare this dish.
Hi there, I watch you here in Ireland all the time, you and your Son are absolutely brilliant. I love your recipes and I love the way you listen to him.
Thanks so much. 💕
I appreciate that. Thank you for watching!
I gotta say… I love your dishes. I love to cook, and its obvious to me, your technique, and recipe’s are simply amazing! I’ve subscribed, even though I don’t eat much pasta. Want to, believe me…. What your channel demonstrates is that you love your family, and cooking a delicious meal, can be simple, relatively inexpensive, and satisfying to all. Bravo!
Excellent! Thank you for sharing this. My mom used to make this all the time! I forgot about it. Now I know how to make it! Wishing you and your beautiful family, a lovely holiday season and abundance!
How did I not find you sooner. I don’t know, but I love you and your channel. I’m Italian and I cook Italian and you are so authentic. My grandparents owned an Italian Deli and grocery store and I learned to cook at m grandmother’s side and you remind me so her cooking style. Love, love, love your recipes.
Thanks so much and happy to have you here!
So delicious. I also put a package of frozen spinach and a squirt of lemon I find it cuts the oil a bit and it is just such a great addition. You're the best. Thanks
Bravo! A simple way to make linguine a la vongole for those of us who are older and can't do all the old recipes from scratch. I am definitely going to try this; love Cento products! Grazie.
Love the perspective on negative comments. Here's one just for the algorithm. There's too much garlic!
Jokes aside, though, great video once again. Never even knew there was a recipe for a sauce with clams. And your kid haha. You: "The crumbs provide more of a texture, a crunchiness." Him: "Yeah."
Keep it up, brother--looking forward to see your channel grow even more!
Haha. He was all business this time. Thanks for liking the channel!
It’s just the two of us in the house, and my husband will not eat seafood, and I love it. In fact this is my favorite dish to order when we eat either in Italian or seafood restaurants. I think I’m just going to have to make half this recipe and have leftovers!!
Hope you enjoy it!
That's exactly how I make this, but the breadcrumbs look awesome, and I'm going to try that!! I'm Italian and from Long Island, and I love your recipes. We cook alike, but not everything. Every family has their way. I love that you encourage everyone to make it to their liking and to their family's tastes. Some like more or less of something. I'm writing a cookbook of family favorites for my children and grandchildren, which my children have requested. It's not an easy task to explain a recipe that you make without thinking too much about how you do it. So, I really appreciate what you are doing here!
So great that your kids have a great palate and love to try your dishes, my son has no problem eating all that I make. Great job.
I love this channel and I love the music he uses for these videos. It makes for a very comforting viewing/ listening experience. His son is adorable.
I just love the look of anticipation on your face when your son is tasting the food!!! OMG I can just tell how much you want him to love it, how much you love to cook for your family! It’s great!
Sir! Where were you in the days (years ago) when I screwed up so many clam in linguine dishes ?!?!?! I love the way you teach. I particularly like how you offer options. I found your channel just a few days ago and I love your style so much I dazzled my lady with your recipe for beef Marsala. Came out awesome, thanks to your instructions. Thank you for being there!!
Very nice looking recipe. I do it pretty similar. My secret ingredient to add to the clam sauce is a little bit of blue cheese instead of the anchovy paste. Gives it just a bit of a pungent tang. Not much, a little goes a long way.
Ooo might try that! Thanks!
You are my favorite TH-cam personality. Not only can you cook, but you admitted that you watch South Park.
I love South Park. I have HBO Max just to watch all the old episodes. Thanks for liking the videos!
Thanks, I will keep this video, this is by far the most informative clam sauce video I have seen, I love Cento products and DeCecco pasta, great instruction, you are the first chef who uses anchovies in the sauce, I agree 100 percent....Thanks Chef!!
I worked with an Italian from the tri state area years ago. I was from Alabama. He was from Long Island. We both ended up working at an Italian restaurant in San Diego. Cooked together often. He would teach me Italian. Me, I'd teach Richard Lipari southern.
Watching you cook is so much like watching Richard cook. Thanks for what you do. It's the best.
Thanks very much!
Your taste tester has a pretty sophisticated palate for someone so young. I'm impressed. He reminds me of me when I was his age. I have my parents to thank for that. Obviously, he has his to thank as well. If he hasn't already, don't worry, he will.
Bro I love your simple and easy pastas I make dinner every Wednesday night for the family and you are my go-to for recipes simple and easy and taste great. Thank you very much keep doing what you're doing.
I just found your channel a couple weeks ago and can’t stop watching. I’m in AZ but a transplanted NYer and I miss the great food but you’re bringing it to me. I made this recipe today and it was great. My 2 teenage sons had seconds so I know they enjoyed it. Keep ‘em coming
Will try tonight or tomorrow... looks Great. clam sauce is one of my favorite all-time dishes. You do a very nice presentation. Thank you
I saute' the clams for a few seconds with salt and pepper and basil then add the juice and wine, I have squeezed in fresh lemon. Butter absolutely!
James, you make the BEST dishes and I miss all of this food! I am from Western N.Y. and miss the hot cherry peppers! They are so hard to find on the west coast, where I live! We LOVE all of your recipes and instructions.
I love this guys, straight forward, no nonsense, basic, anyone can cook approach. I rarely measure when I cook, approximately this amount is an easy way to cook. You can always add more but you can’t take out. I have tried a few of your dishes and tweaked them to my pallet. The joy of cooking, it’s giving someone a hug on the inside. 👌👌👌 “MANGA” fellow Piezahn. Keep up the good work. 🌟🌟🌟🌟
hello, I am originally from Long Island. Brooklyn born. Moved to Commack in 1959 at the age of 8. Raised my kids left to live in the Florida Keys for 18 years. Now we are in the mountains of GEORGIA. BEAUTIFUL 🌄. So I made the cheap Lunguini and Clams this evening. WOW. EASY and so delicious. A big Thank you. Tomorrow I will be making your Shrimp Oreganata for Christmas Eve. Thank you for all of your videos. God bless you and you family. Merry Christmas.
your son wrapped his arms around his plate, like this is mine! too cute! you have such a lovely family.
When I’m looking for a pasta recipe, you’re the first place I go to. You are the best on TH-cam.
I saute green onions and 2 stalks of celery with leaves withe the garlic....it takes it up a step....absolutely delicious!
I really like this guy, he is very succinct in what he is doing and easy to understand. On top of that his recipes are delicious. Thanks for job well done.
Thanks so much!
Nice recipe, I’ve been looking around at various recipes for linguine and clams and this one is perfect, you even mentioned other ingredients you didn’t use this time like lemon and butter.👍
Omg. I just tried it now. Seriously, the best homemade pasta recipe ever. This is perfect for seafood lovers but busy or lazy to deal with washing and storing fresh seafoods...
Bumblebee can works with me, instead of anchovies, I put a dozen drops of fish sauce. A little fish sauce works well too.
This will be my best recipe for work from home days. Thank you so much!!!